Sheet Pan Lemon Herb Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant and well-balanced sheet pan meal featuring succulent lemon herb chicken paired with a medley of roasted vegetables. This dish brings together tender chicken, a mix of crisp broccoli, carrots, red bell pepper, red onion, and a hint of sweet potato, all tossed in a flavorful citrus-herb marinade. Perfect for a quick, nutritious dinner that satisfies both your taste buds and fitness goals.

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NUTRITION

414kcal
Protein
39.7g
Fat
11.6g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Sweet Potato

50 g Broccoli

50 g Carrot

50 g Red Bell Pepper

50 g Red Onion

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or a silicone mat.

  • 2

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and black pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Chop the sweet potato, broccoli, carrot, red bell pepper, and red onion into evenly sized pieces. Place them around the chicken on the sheet pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables, tossing gently to coat evenly.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a couple minutes, then serve your nutritious, balanced meal.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant and well-balanced sheet pan meal featuring succulent lemon herb chicken paired with a medley of roasted vegetables. This dish brings together tender chicken, a mix of crisp broccoli, carrots, red bell pepper, red onion, and a hint of sweet potato, all tossed in a flavorful citrus-herb marinade. Perfect for a quick, nutritious dinner that satisfies both your taste buds and fitness goals.

NUTRITION

414kcal
Protein
39.7g
Fat
11.6g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Sweet Potato

50 g Broccoli

50 g Carrot

50 g Red Bell Pepper

50 g Red Onion

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or a silicone mat.

  • 2

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and black pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Chop the sweet potato, broccoli, carrot, red bell pepper, and red onion into evenly sized pieces. Place them around the chicken on the sheet pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables, tossing gently to coat evenly.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a couple minutes, then serve your nutritious, balanced meal.